Not all book club titles suggest a menu. This week, dietary restrictions go out the window. Alisa Bowman gives us carte blanche for suggestions that will impress her well-read friends. She writes:
What’s the best make-ahead impressive meal for a book club? You know— want them to think I’m a great cook, but don’t want to be cooking the whole time and miss the discussion. Something I can make ahead and will still taste good as it keeps warm until I want to serve it.
My book club is an afternoon affair with cold appetizers. And lots of wine. Any suggestions?
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{ 6 comments… read them below or add one }
Cheesecake…any flavour, although a liqueur based one like Baileys or Amaretto is always a hit. You whir it in a food processor, dump it into a pan in the oven…ignore it until its done and people think you’re brilliant. If the top cracks…whipping cream will cover a multitude of sins…I’ve even made it gluten free by using ground rice crispies instead of flour or graham crackers. You can make it ahead and freeze it. It’s my standard for Christmas dinner.
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For this kind of occasion, I would try to come up with something that cooks in a slow cooker. You can make it plenty ahead of time, then it can just sit and stay warm through the entire meeting. That said, a lot of slow cooker books feature pretty unsophisticated fare. Two I recommend that that actually contain recipes you’ll want to eat are “The Gourmet Slow Cooker” and “The Gourmet Slow Cooker Volume II” both by Lynn Alley.
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I love things that look fancy but are easy. How about shrimp and veggies en papillote? You cut up whatever veggies you like into pretty thin slices or dice, add thinly sliced chicken or fish, a little liquid (like broth), some herbs, and wrap them in parchment packets. Keep them refrigerated until your guests arrive, then pop them in the oven, and everyone gets their own little packet. Best of all, no clean-up after book club. Only thing is, you’ll have to sit at the table to eat.
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Lasagna made with fresh noodles:
http://danamccauley.wordpress.com/2008/11/12/lovin-my-oven/
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cold or room temperature foods with wine are my kinda club too. but if it must be warm, i’d hop on cheri’s train of thought and do chili in a slow cooker.
by the way.. is that chajangmyun (or black bean noodles) in the photo?! it’s been so long since i had that… ):
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Diva, cheesecake is a great dessert idea. And if you use a water bath, the top won’t crack. Although I’ll take any excuse to add whipped cream.
Cheri, thanks for the cookbook titles. I have a few slow cooker books and have been disappointed — but none of them had “gourmet” in the title, which likely explains a lot.
Cheryl, what a great idea. I want to join your bookclub!
Dana, lasagna is always a winner. If it’s half as good as your stromboli it will be a winner.
Mina, the slow cooker is a popular solution. Good call. Sorry I’m not sure what the food in the photo is as I got the shot from Creative Commons. I assumed from the book title whatever was in the bowl has been blackened with squid ink, but your suggestion makes more sense.
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